Sauces : classical and contemporary sauce making /
Offers tips for making sauces and more than five hundred recipes for stocks, glaces, liasons, brown sauces, meat sauces, fish sauces, and purees.
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| Format: | Book |
| Language: | English |
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New York :
Van Nostrand Reinhold,
c1998.
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| Edition: | 2nd ed. |
| Subjects: | |
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